Heat milk in a small saucepan over low heat, until lukewarm.

Pour milk into a small bowl.

Using a spoon or hand mixer, add the yeast and 1 teaspoon sugar.

Cover bowl with towel and let stand for 10 minutes, until yeast is foamy.

Combine the remaining sugar along with the salt, butter, egg and 2 cups of flour until well mixed and wet.

Beating on low speed, continue to add in remaining flour until dough pulls away from sides of bowl.

Transfer dough to floured surface and knead for 2 minutes.

Let dough rest for 10 minutes.

If making ahead, place dough in greased dish and cover with plastic wrap. Place in fridge overnight.

Roll dough into a long rectangle, about 35 x 20 cms.

Spread softened butter for filling on top.

In a small bowl, combine sugar and cinnamon.

Sprinkle over butter.

Tightly roll up rectangular dough.

Slice into even pieces – recipe should make about 10 to 12 rolls.

Place rolls in slow cooker.

Cover and cook on high for 1½ to 2 hours, until fully cooked.

As soon as rolls are finished, remove and frost with maple icing recipe below.

For the best results, frost your cinnamon buns as soon as they are finished slow cooking.

While cinnamon buns are slow cooking, make the icing.

Combine icing sugar, maple syrup and milk in a medium bowl.

Mix together until smooth.

If mixture is too thick, add more milk.

Pour glaze over cinnamon rolls while they’re still hot.